Seitan - Method I

Directions

1. 1

   6 c Whole wheat bread flour -(Stone-ground), -=OR=- -Hi-gluten unbleached white 3 c Water (or more), -(depending on the amount - of gluten i

2. 2

   16 ounces cooked Time: 1 hour preparation

3. 3

   2 hours cooking Mix the flour and water by hand or in a machine to make a medium-stiff but not sticky dough

4. 4

   Knead the dough by hand on a breadboard or tabletop, until it has the consistency of an earlobe, or by machine until the dough forms a ball

5. 5

   You may need to add a little extra water or flour to achieve the desired consistency

6. 6

   Kneading with take about 10 to 12 minutes by machine

7. 7

   Allow the dough to rest in a bowl of cold water for about 10 minutes

8. 8

   While the dough is resting, prepare the stock